Bengali Chicken Curry with Potatoes

Chicken · world favourite.

Ingredients

• 2 tablespoons Olive Oil
• 2 diced Onion
• 1 tablespoon Ginger Garlic Paste
• 2 diced Tomato
• 1 tsp Cayenne Pepper
• 1 tsp Curry Powder
• 1 tsp Garam Masala
• 1 tsp Ground Turmeric
• 1 tsp Ground Cumin
• 4 Chicken Breast
• 2 large Red Potatoes
• 1/2 cup Cilantro

Method

1. Heat the pan — Heat the olive oil in a large skillet over medium-high heat.
2. Stir — Cook and stir the onions in the hot oil until translucent, about 5 minutes.
3. Add ingredients — Add the ginger-garlic paste and continue cooking another 5 minutes.
4. Mix together — Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes.
5. Stir — Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
6. Simmer — Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes.
7. Simmer — Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

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